Crunchy Curried Egg Salad

The time has come where I need to start making my own food again, as I am no longer being fed for free three times a day, and needing some nice quick tasty lunches!

I decided to try out a new book, which I had received from my brother for my birthday, written by the authors of the Green Kitchen Stories blog. It is very scandinavian-inspired and focused on wholefood cooking, so I couldn’t resist adding it to the list to join my collection!

This recipe comes under their small bites section, and they also have a similar recipe on their website here.

Crunchy Curried Egg Salad

Crunchy Curried Egg Salad Recipe – taken from Vegetarian Everyday by David Frenkiel and Luise Vindahl (also published as Green Kitchen Stories outside the US)


6 eggs, at room temperature

1 small handful of pumpkin seeds

1 red apple, halved, cored, and cut into 1/2″ cubes

10 radishes, thinly sliced

5 asparagus spears, cut into 1/2″ pieces

1 large bunch of chives, snipped (reserve a few for serving, including flowers when in season)

Note: I added a couple of handfuls of alfalfa sprouts for extra crunchy crispiness

1/2 cup plain yogurt

2 tbsp mayonnaise (optional)

1 tsp curry powder (or more to taste)

a pinch of cayenne pepper

sea salt


Place the eggs into a pan of boiling water. Reduce the heat to medium and gently boil to 7-8 minutes. Remove the eggs from the heat and place the pan under cold running water.

Toast the pumpkin seeds in a frying pan.

Prepare the curry dressing by whisking all the ingredients together in a small bowl and set aside.

When the eggs have cooled, crack and peel each egg, and chop into 1/2″ cubes. Put into a bowl with all of the remaining egg salad ingredients.

Curried Egg Salad

Stir gently with a large spoon (you don’t want to mash the eggs) so that all ingredients are well coated in curry dressing. Put a nice handful of chives on top and serve.

I ate mine served with a side of salad and tomatoes, but to do this the proper Danish way, it should be served open faced on top of a slice of rye bread!

Curried Egg Salad


In other happenings, I was making a cup of tea for Mr M the other night (in a rare show of being a nice wife), but it was Tazo Wild Sweet Orange tea, as as I got it out of the packet the aroma made me wonder if it was time to revisit making some tea loaf.

So I did.

Although instead of the usual standard tea I used Orange tea, instead of raisins, currants, and sultanas I used dried California raisins and Blenheim apricots, instead of mixed spice I used ground ginger, and when it came to baking time I couldn’t be bothered to line a loaf tin, so I baked them individually in muffin liners….

Apricot and Orange Tea Cakes

Absolutely delicious.

So fresh and fruity from the orange tea and the powerful taste of the Blenheim apricots (I am a total convert over the, completely bland in comparison, turkish apricots) – I recommend it A LOT.

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